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Recipe : *** Choron Sauce

Choron Sauce
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Course:
Sauce

Practical information

  • Prep time
    15 min
  • Cooking
    10 min
  • Ready in
    25 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
This sauce does not keep well so prepare just before using./This sauce can separate so be careful./Variations: finish with gravy juices, chopped herbs, mint, mustard.
 

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Vegetable recipes
Tags:
sauce, mint, mustard

Recipe's Ingredients

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  • 1 onion, medium
  • 3 black peppercorns
  • 1 tablespoon vinegar, white
  • 3 tablespoons white wine
  • 2 egg yolks
  • 1 lemon
  • salt
  • pepper
  • 1 tablespoon tomato paste
  • 1 tablespoon parsley, tarragon, chervil
  • 130 g butter

  • Recipe preparation steps

  • 1
    Dice onion. Place onion, peppercorn, vinegar, and white wine in a small saucepan and bring to the boil; simmer gently until reduced by half.
  • 2
    Allow to cool slightly and strain liquid into a heat proof bowl.
  • 3
    Add the egg yolks to the reduced liquid and whisk well to incorporate. Make a sabayon by whisking ingredients over a pan of simmering water until thick and creamy.
  • 4
    Gradually whisk in the soft butter, a little at a time. Do not allow it to get too hot.
  • 5
    Stir in the warmed tomato purée. Sauce should thick enough to coat a spoon. Finish with a squeeze of lemon juice and chopped fresh herbs.
  • 6
    Store in a warm place until required and give it a whisk every now and then. Serve with roasted or grilled beef, lamb, fish and seafood, chicken, vegetables.
  • Ready !